Ohmic and conventional heating of pomegranate juice: Effects on rheology, color, and total phenolics

Food Science and Technology International

Volumn 15, Issue 5, 2009, Pages 503-512

  Yildiz, H ^a   Bozkurt, H ^b   Icier, F ^b  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Color; Extraction; Ohmic; Phenolic compounds; Pomegranate juice; Rheology

Indexed keywords

COLOR EXTRACTION; COLOR VALUES; CONVENTIONAL HEATING; CONVENTIONAL METHODS; ELECTRICAL EFFECTS; EXTRACTION METHOD; HEATING METHOD; HEATING-UP PERIOD; LIQUID FOOD; NEWTONIAN MODEL; NON-NEWTONIAN; OHMIC; OHMIC HEATING; PHENOLIC COMPOUNDS; POMEGRANATE JUICES; POWER LAW; REGRESSION COEFFICIENT; RHEOLOGICAL PROPERTY; THERMAL HISTORY; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; TREATMENT TIME; VOLTAGE GRADIENT;

AGRICULTURAL PRODUCTS; COLOR; ELASTICITY; ELECTRIC PROPERTIES; FRUIT JUICES; PHENOLS; PLASTICITY; RHEOLOGY; VISCOSITY;

HEATING;

LYTHRACEAE;

EID: 76449107800     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209350352     Document Type: Article

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